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Mazomanie Muffins

At Walking IronBed and Breakfast, a delightful Victorian inn in Mazomanie, Wisconsin, memorable muffins were served each morning while we were there on a cross-country driving trip. Innkeeper Karisa Friske generously shared the recipe and helpful hints about how to prepare the batter ahead of time.

Grease 34 muffin cups or line them with paper liners. (You may get fewer muffins, but better to be prepared. They can be baked successively if all won’t fit in your oven or you have only a dozen cups.) Preheat oven to 400° (375° convection).

In food processor fitted with steel blade, combine flour, sugar, cinnamon and salt. Cut in the butter in short pulses, then quickly pulse in the oats. This can be made ahead and stored in the refrigerator in a covered container.

NOTE: Chocolate chips may be used instead of the berries. Batter can be prepared up to 4 days ahead. Fill muffin cups, cover with foil or a cookie sheet, and store in refrigerator. Do not add streusel until ready to bake. Cold batter may require a few more minutes in the oven, but be sure to check at the minimum suggested time–just in case.

The photos for this recipe were taken while I was testing both a large and small batches of the batter, hence the different sizes of muffin tins!

It might be fun to make these with both raspberries and blueberries for the 4th of July.

Like all these ideas and agree with all comments. Might try the 4th of July effect with red, white, and blue berry theme. Someone build the metaphor for me please because I want to add the choc. chips too. Hmmmm…..